Radishes Simmered with Thyme

Radishes Simmered with Thyme


"A great side dish containing radishes."

Ingredients 30 m {{adjustedServings}} servings 10 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Pour the water into a small saucepan along with the wine, garlic, onion, and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 6 to 8 minutes.
  2. Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a pinch of sugar. Boil until the liquid has reduced by half, then pour over the hot radishes.
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Reviews 15

  1. 17 Ratings


I was a little scared of this recipe - but really curious about what radishes would be like cooked (plus I'm always looking for a little 'strange'). Great! The cooking time in this recipe is perfect, the radishes get softened - but still have a crispness to them. Cooking also brings out the 'rootiness' of the radish, but they are still peppery. I did end up adding more wine near the end for flavor, but really, if you 'salt & pepper to taste as the recipe suggests, you should have no problem with blandness. Thanks for the recipe - we'll do it again!


I thoroughly enjoyed this recipe. I went a little heavier with the wine. Used different radishes and thyme out of the garden and will make this again soon.

Christine Boutwell Mita

My radishes took a few minutes longer to cook, so the color was almost entirely bleached out of them (although the sauce was very pretty) - I think next time maybe I'll try halving the radishes, especially if they're on the large size. My only change was to use sherry instead of wine (realized I only had red wine on hand...) and the sherry added a nice flavor to this dish. Pretty good, and I'll most likely make again when I'm looking for something "different". Thanks!